In a large mixing bowl, combine all-purpose flour, granulated sugar, cornstarch, and salt. Use a whisk to blend evenly. Cut in cold, cubed unsalted butter until the mixture resembles wet sand.

Gently fold in fresh cranberries and orange zest using a spatula. Knead lightly until it forms a cohesive dough without overworking.

Roll the dough into a rectangle measuring about 4x12 inches, wrap in parchment paper, and freeze for 20 minutes to retain shape.

Preheat oven to 325°F (160°C) and prepare a lined baking sheet. Slice chilled dough into 24 sticks and arrange on the baking sheet. Bake for about 20 minutes until edges are lightly golden.

Transfer cookies to a wire rack to cool completely. For the glaze, whisk powdered sugar and orange juice until smooth, then drizzle over cookies.